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How do you make an artichoke omelet? With shrimps added

Bored with the usual omelet? Here’s a recipe for a lively variant on the classic artichoke omelet.

 

Artichoke omelet is a perfect recipe for all kinds of occasions: it’s delicious served at table immediately after cooking, but it’s also excellent cold, cut in slices or cubes, to enhance a buffet or as a nibble during happy hour.  

From a nutritional perspective, thanks to the protein of the eggs plus the fibers and mineral salts of the artichoke, artichoke omelet makes a highly nutrient and healthy main course… as well as being delicious! On top of this, artichokes have a tonic effect on the liver, which facilitates digestion of the eggs, making it a fitting dish for supper too.

Here’s how to make your artichoke omelet, with an extra ingredient: shrimps.

 

Ingredients for 4 people

  • 8 eggs
  • 400 gr artichokes
  • 100 gr parmesan or grana padano cheese
  • 120 gr shelled shrimps
  • 40 gr olive oil
  • 2 lemons
  • garlic, parsley, salt and pepper to taste 

Procedure

Remove the outer leaves from the artichokes until the paler tender ones are revealed. Cut off the sharp tips and wash the artichokes. If the stalks are tender, remove the outer part and cut them off. Cut the remainder into thin slices, being sure to remove the furry inner parts, immersing each slice in a bowl of water and lemon to stop the artichoke from turning black.

Heat the oil and garlic in a frying pan and add the drained artichokes. Add salt and pepper and then cook in a covered saucepan until tender. When cooked, add the chopped parsley and then turn off the heat and leave to cool.

Whisk the eggs in a bowl, add the grated cheese, salt and pepper, and then the artichoke and the shrimps. Mix and pour the mixture into a (preferably round) non-stick oven dish. Bake in an oven preheated to 180° for roughly 30 minutes, until your artichoke and shrimp omelet has taken on a brownish golden colour.

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